Davison Orchards Farm Market
3111 Davison Rd Vernon BC V1H 1A2 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Do not store pastries containing meat such as scones with bacon and sausage rolls at room temp when on display. Items as such must be stored at a temp of 4C or lower. NOTE other than the above comment general food handling practices are excellent - items in coolers are in proper covered containers , arranged properly , labelled and dated.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quats dispensing unit located in the area beside the processing area is required to be monitored and documented daily with test strips. This unit supplies sanitizer for the entire facility and is required to be monitored daily. Other than the above comment the documenting of all cooler and hot holding temps is excellent.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All sanitizers must be monitored and documented in daily operations log. NOTE that all coolers and hot holding of items is monitored and documented daily however temperature monitoring needs to be performed more frequently than twice daily .
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Pastries on mobile pan rack exposed to fly contamination. Corrective Action: Cover food during non busy times to ensure no contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): -ice cream scoops were noted to be stored in a container of water only - discussed with operator that ice cream scoops must not be stored in stagnant water as this could potentially cause bacteria to grow if it is sitting out at room temperature. Ice cream scoops were put into the dishwasher at time of inspection - this was corrected. Operator had asked if storing scoops in food grade hydrogen peroxide(ex. Viper) was acceptable when not in use - this is a food grade sanitizer and it should be acceptable, verify with test strips that adequate residual is met. Sanitizer solution to store scoops in should be changed every 2 hours or as needed(very visibly cloudy) -frozen yogurt maker: discussed that the auger bowl should be sanitized every 2 hours with a sanitizer(ex. viper) via spraying into it, let it sit for 2 minutes and then wipe it with a paper towel. Discussed that auger bowl should be cleaned and sanitized with the three compartment sink onsite at end of day for a deep clean/sanitizing. Discussed that ladle scoops should be stored in a container in the frozen yogurt freezer such that the handles aren't in any of the other frozen fruit containers, this was done at time of inspection. -three compartment sink: discussed three compartment sink method and it is being done correctly, poster onsite. Quaternary Ammonia sanitizer -wet wiping cloth stored in Hydrogen Peroxide sanitizer > 500ppm, verified using test strips onsite
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions